In nonstick Dutch oven or 3-quart saucepan, heat oil over medium heat. Add carrots, zucchini and onion; cook 5 minutes, stirring frequently.
Increase heat to medium-high. Stir in chicken. Cook 3 minutes, stirring frequently. Add broth and water; heat to boiling. Add noodles; boil 3 minutes or until chicken is no longer pink in center and noodles are tender. If desired, season to taste with salt.